Risotto Milanese

Risotto Milanese
Staff Writer
Risotto Milanese
Colin Lucy

Risotto Milanese

Though this is delicious even in its simplicity, I give it distinction with a sprinkling of truffle salt. Truffle butter would also take this dish over the top; use it in place of the 2 tablespoons of butter at the end. You can also use this basic technique to try all varieties of risotto in your slow cooker. Want mushroom risotto? Sauté the mushrooms with the onion and eliminate the saffron. Easy.

Click here for more of the 101 Best Slow Cooker Recipes

 

8
Servings
558
Calories Per Serving
Deliver Ingredients

Notes

Truffle salt can be found in gourmet food markets, in some upscale grocery stores, and online. While it’s not absolutely necessary here, it adds a complex, earthy note to the risotto. If you cannot find it, simply substitute sea salt or kosher salt.

Ingredients

  • 5 Tablespoons unsalted butter
  • 1 Cup dry white wine
  • 5 1/2 Cups homemade chicken stock, or low-sodium chicken broth
  • 1 Cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
  • 2 Cups arborio rice
  • 1 1/2 Teaspoon salt
  • 1 1/2 Cup chopped yellow onion
  • 2 Teaspoons minced garlic
  • 1/4 Teaspoon saffron threads
  • 3/4 Teaspoons freshly ground black pepper
  • Truffle salt, for garnish

Directions

Melt 3 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, until softened. Then add the garlic, saffron, salt, and pepper, and toast the saffron for 30 seconds. Stir in the rice and continue to cook, stirring frequently, until the rice is translucent, about 3 minutes. Stir in the wine, reduce the heat to medium, and simmer for 2 minutes, or until the wine has evaporated. Transfer the rice mixture to a 6-quart slow cooker and add the chicken stock.

Cook on high for 2 hours.

Stir in the remaining 2 tablespoons butter and the 1 cup of Parmesan. Serve warm in bowls, garnished with additional Parmesan and truffle salt.

Nutritional Facts

Total Fat
15g
21%
Sugar
18g
20%
Saturated Fat
6g
25%
Cholesterol
37mg
12%
Carbohydrate, by difference
91g
70%
Protein
16g
35%
Vitamin A, RAE
78µg
11%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
93mg
9%
Choline, total
16mg
4%
Fiber, total dietary
4g
16%
Folate, total
59µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
71mg
22%
Manganese, Mn
3mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
248mg
35%
Selenium, Se
7µg
13%
Sodium, Na
1035mg
69%
Water
162g
6%
Zinc, Zn
2mg
25%

Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.